Shakshuka with Feta
Eggs poached in a spiced tomato and pepper sauce, crowned with salty crumbled feta and fresh herbs. The ultimate one-pan meal that works any time of day.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 17g
Ingredients
- 4 piece eggs
- 400 g canned crushed tomatoes
- 1 piece red bell pepper
- ½ piece onion
- 3 piece garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes
- 60 g feta cheese
- 2 tbsp fresh parsley
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Heat olive oil in a wide skillet over medium heat. Cook diced onion and pepper until softened, about 6 minutes. Add garlic, cumin, paprika, and chili flakes, cook 1 minute.
- 2
Pour in crushed tomatoes and season with salt. Simmer 8 minutes, stirring occasionally, until sauce thickens.
- 3
Make 4 wells in the sauce and crack an egg into each. Cover and cook 5-7 minutes until whites are set.
- 4
Crumble feta over the top and scatter parsley. Serve directly from the pan with crusty bread or pita.
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